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Inspiration: A one-pot dish with Mexican flair and lots of pepper jack cheese? I’m in. I sometimes think that Brandon and I could eat this style of food every day (Mexican, Tex-Mex, Mexican-inspired, basically anything topped off with plenty of cilantro) and be happy campers. It’s also my favorite kind of food to cook – it’s fun and creative, with recipes fitting for an involved Saturday night supper (like a really great mole, which is on my to-make list) or a quick weekday meal, like this one.

What We Loved: What’s great about this recipe and what drew me to it in the first place is that it’s so simple. There are only four main ingredients – chicken, beans, salsa, and cheese – that are thrown into the crock pot and cook away on their own all day. Sometimes there’s just nothing better than that. The resulting flavors are simple and tasty, too – moist, fall-apart chicken and creamy white beans with a nice kick of Mexican-style flavor from the peppery salsa and cheese. For supper on a busy evening or as leftovers for a quick and hearty lunch, this recipe is perfect.

Tips: Brandon and I thought of this dish as more of a shredded chicken dish than as a chili (as it’s called in the original recipe), since we normally consider chili to have much more sauce to it. Most of the liquid from the salsa was absorbed into the chicken in this dish (making the chicken super moist, which was awesome). As such, we thought that it would work great if you wanted to make Mexican-style shredded chicken sandwiches. Or, come to think of it, this would also work really well atop of a bed of greens for a salad. It really was wonderful and perfect for us eaten just on its own out of the bowl, though.

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15 thoughts on “Simple Shredded Chicken and White Beans”

Yum, this chicken sounds delicious! I’m always looking for new ways to cook chicken in my slow cooker, and this one sounds perfect. And so easy. Thanks for the great idea. I think I might try stuffing it into some enchiladas. Have you tried that yet?

Sorry – they are 14.5 oz cans. Please let me know if you try it out with dried beans – I would think that you could soak them overnight and then just put them in the crock pot for the 6-8 hours, but I’m not 100% sure that they would be cooked through in that time?

this is very similar to a white bean chicken chili that I make–the only real difference is that I also add a carton of chicken broth. That will give it a more soupy/chili type feel. I’ve never tried it without the chicken broth–I’ll have to do that for a burrito filling or on top of some brown rice.